The recipe is transferred from the big captain Gao Bike furnace user 'Xiaoting love baking' chives meat loose torn toast, I am using the big ship's family's wind oven to roast the big ship wind stove WeChat: JOMY2012 Xiaoting love baking recipe original site https: //www.xiachufang.com/recipe/103285457/Miss sister, I have been teaching teacher Wang Chuanren from Taiwan, so I will take a variety of methods. As a name suggests, “宵” means staying overnight, so the best flavor of the seed is 17 Hours. You are interested in this information, or you can learn from Wang Chuanren. He teaches Beijing many times a year. I study slag and say that I don't make mistakes. Warm reminder: Fangzi is 4 450g standard Toast. Please reduce according to your own situation. Use the oven: large ship long high Beck furnace 90 liter fermentation tank: the same series of fermentation tank 90 liters can be made: 450g toast 4 starting cylinder temperature: 28 degrees basic fermentation: no Flipping fermentation: no need to turn over the split weight: 450g or so (4) intermediate fermentation: 20 minutes final fermentation: about 45-60 minutes baking time: wind furnace 150 degrees 18-20 minutes turn 135 degrees 10 minutes open hearth reference time: 180-200 degrees about 35-40 minute
The following content is the explanation in my blog 'Difficult and Hardworking'. Maybe you can give me a puzzle. I personally think that the species is similar to the scorpion species. It is a little more honey, which is the food for yeast. What is the Chinese method of making bread? The middle method is a bread production method which is fermented twice by two fermentations, and the first stirring is called 'the dough' and the second stirring is called 'main dough'. The dough is only flour, yeast, and water. Generally, the dough only needs to be evenly stirred, and it is not necessary to stir a strong gluten. The dough generally needs to be fermented to about 2 to 3 times the original volume. The fermented dough is stirred with the main dough (including the main material) until the surface is smooth and elastic, and is molded and baked. The shortcomings of the middle method: the operation is difficult, time consuming and cumbersome. Advantages of the middle method: the bread is fermented quickly, the volume is enlarged, the taste is soft, the shelf life is long, and the wheat flavor is strong. Said a bit far, I personally recommend this practice, it will not be very troublesome, it is good to make it in advance, and the bread is slow to age and tastes good. Stir the material into a mass and smooth it. When the thick film can be pulled out, the cylinder is scraped out, rounded and placed in a sealed crisper. The flavor is best after 17 hours of refrigeration, and the flavor will gradually go downhill. The white dotted line in the picture is the size of the circle I just finished. After fermentation, the volume becomes significantly larger.
On the next day, except for the butter, put all the ingredients in the mixing tank, cut into cubes, and open the sugar, salt and yeast.
Low-speed mixing, high-speed whipping, the dough has a certain gluten, the surface is smooth, and the butter is softened at room temperature. After mixing at low speed, the high speed is whipped to the full expansion stage.
The film can be easily opened and the edges of the holes are smooth.
After scraping out the cylinder, measuring the temperature of the starting cylinder, ( ╯ ╰ ╰ ) hit 30 degrees again, really helpless.
No need for basic fermentation, directly divided into 4 pieces, each about 450 grams. Of course, after you reduce the amount, you have to count, a dough is a toast, round and relax for 20 minutes.
Cut the diced green onion and serve. 3 grams of salt in the onion. When you use it, put it too early. It will kill the onion.
Floss and salad dressing (Chubi)
After the relaxation is completed, the dough is opened into a rectangular shape with the glossy side facing up, and then opened and then turned over.
Apply the salad dressing and spread evenly. The edges are not wiped. Either not good, slippery.
Then sprinkle with a layer of fluffy pine and a layer of scallions. If your home is loose, you will spoil and the thief will be delicious. Not bad money.
Then roll up along one side.
After rolling up, divide it into three parts with a kitchen knife, the top is not cut off.
Braided into a twist, the end is gently pinched, the ends are folded back, and the length is almost the same as the size of the toast box. This is a method.
Wine is like this
Another method of shaping is to roll the dough into a rectangular shape, apply the salad dressing, sauté the scallions, and cut into 12 pieces with a round knife.
Every 4 twists together, I feel that this is a good operation, and the flowering is even, then the braid is twisted, and the excess parts on both sides are folded back and placed in the toast box.
The fermented part took the son to play, and the health was forgotten to take pictures. The fermentation may vary from 45 to 60 minutes depending on the situation. There is no difference in the fermentation tank. I am grilled when I am nine minutes old.
Make a photo in the fermenter. Humidity is 85 degrees, temperature is 35 degrees, time is 60-80 minutes. It depends on the degree of fermentation.
When it was baked, it was really a fragrant, and the son kept calling to eat. When we got out, we both ripped open ones. It really was hard to be elegant. The drawing was oh, because it was a blind man, I wouldn’t want to take a beautiful spot. Anyway, good food is king.
When it is cool, it starts to concave photos.
Look at the United States
My heart is very embarrassing, I really want to do it for my parents. Love and passion.....